Prosciutto with Melon

Aug 21, 2008

The marriage of sweet ripe melon and salty prosciutto is a classic combination. Imported prosciutto di Parma,available at Italian grocers and specialty food markets, is much milder than the domestic varieties of this ham. It's worth seeking out.

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Ingredients

Yields:
4
servings

Cal/Serv:
150

1
small honeydew melon

1
medium canteloupe may be substituted for honeydew melon

4 oz.
prosciutto

fresh ground black pepper

Directions

Prep Time:
0:10

Total Time:
0:10

Cut melon in half through stem end and remove seeds. Cut each half into 4 wedges; cut off rind.

Arrange 2 melon wedges on each of four plates; arrange prosciutto to side of melon. Sprinkle pepper on each serving. Makes 4 first-course servings.

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